Baked Rice with Green Curry
by Tarla Dalal
Added to 237 cookbooks
This recipe has been viewed 29448 times
Subtly-spiced rice interspersed with a coriander and mint flavoured curry carrying cubes of paneer – surely, the baked rice with green curry will prove to be a fantastic treat for your taste buds! an aesthetic sprinkling of green peas and potato slices around the rice adds to the good looks.
- Heat the ghee in a broad non-stick pan, add the cardamom and prepared paste and sauté on a medium flame for 1 to 2 minutes.
- Add the curds and sugar, mix well and cook on a medium flame for 1 minute.
- Add the green peas and paneer, mix well and cook on a medium flame for 1 minute. Keep aside.
- Heat the ghee in a broad non-stick pan, add the caraway seeds, cinnamon and cloves and sauté on a medium flame for a few seconds.
- Add the rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Divide the rice into 2 equal portions and keep aside.
- Grease a deep microwave-safe bowl using ghee, put 1 portion of the prepared rice in it and spread it evenly using the back of the spoon.
- Put the prepared curry over it and spread it evenly using the back of a spoon.
- Put the 2nd portion of rice over it and spread it evenly using the back of a spoon.
- Pour the milk over it, cover with a microwave-safe lid on high for 3 to 4 minutes.
- Just before serving, turn upside down on a big serving plate.
- Serve immediately garnished with green peas and potato salli.
Nutrient values per serving
|Vitamin A||625.8 mcg|
|Vitamin B1||-0.2 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||0 mg|
|Vitamin C||12.2 mg|
|Folic Acid||4.8 mcg|
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